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Dough Tastes Like Wine...

 
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Tue Oct 11, 2011 5:37 am    Post subject: Dough Tastes Like Wine... Reply with quote

Val writes:

Hi Mr Grande:

Thank you very much for your wonderful recipe.

Please help me. I justwant to consult the cold fermentation process of your dough recipe. The regular method is no doubt about the taste it's amazing!.

My concern is that : after kneading, I immediately put inside the big bowl brushed with olive oil including the bowl and cover it with plastic and put inside therefrigerator for about 15 hours.

2 hours before using it, I thawed over the counter and assembly followed. However, I have noticed and my kids
also that it taste it has a wine? infact they accused me of using wine in my pizza dough.

Please help me why it has the taste of wine is there any
process to avoid this? what are the things to avoid when using the cold
fermentation process of your pizza dough recipe.

Thank you very much for your great support and I hope you can enlighten me well.
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Tue Oct 11, 2011 5:43 am    Post subject: Interesting.... Reply with quote

Hello Val,

Please call me Albert....

Mr. Grande was my father: Big Al.

The wine issue is a new one for me. Let's assume that you used no wine in the dough.

The only thing I can think of is that you used to much yeast.

Try backing off on the amount of yeast used. Use 1 teaspoon. That should work out well.

This recipe:

Ingredients for the Pizza Dough

(Makes 2 Large Pizzas, or Four Thin Pizzas)
1-2 Packages yeast ( 1/4 or 1/2 oz. or 2-4 teaspoons of yeast)
(For our pizza, we only use Fleischmann's Yeast!)

2 teaspoons sugar

4 cups of flour or more

1 teaspoon salt

1 and 1/2 cups of warm water

With this recipe you can just let the dough rise for an hour and a half to 2 hours.

Let me know how you make out.

pizza on eath,

albert
The Pizza Promoter
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rtsholmes1



Joined: 31 Jan 2012
Posts: 4

PostPosted: Tue Jan 31, 2012 12:30 am    Post subject: Reply with quote

I agree with Al, it sounds like too much yeast. yeast produces alcohol.
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Sun Feb 05, 2012 8:20 pm    Post subject: New Dough Recipe... Reply with quote

I have totally changed my dough recipe.

Here is what I do now:

4 cups flour (Use caputo or King Arthur, all purpose is ok, too)

1 1/2 cups of water

1 teaspoon yeast

1 teaspoon of salt.

That's it. Mix together. Let rest for about 30 minutes.

Put in large zip lock, drizzle dough with olive oil, (do NOT close entirely)

or place in bowl covered with plastic wrap. It is important to drizzle a little olive oil on dough so it won't dry out.

Place in fridge over night. Next day warm to room temp and make pizza.

The dough will be OK for up to 4 days.


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